Pineapple Coconut Scones (Eggless)
Pineapple Coconut Scones are buttery, flaky, and full of tropical flavors. These easy-to-make eggless scones are loaded with pineapple and coconut!
Equipment
- Kitchen Scale
- Baking Sheet
- Mixing Bowls
Ingredients
- 3¼ cups (390g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅔ cup (130g) granulated sugar
- ¾ cup (170g) cold unsalted butter cut into pieces
- 226g crushed pineapple ((8oz canned crushed pineapple))
- 1 cup (90g) unsweetened desiccated coconut
- 2 tablespoon milk or cream
For Topping (Optional)
- 2 tablespoon milk or cream
- Coarse sugar for sprinkling
Instructions
Making The Dough
- In a large mixing bowl, whisk the flour, baking powder, salt, and sugar until well combined.
- Add the butter cubes to this mixture. Then combine the butter into the flour mixture with a pastry cutter, two forks, or your clean fingers until the large crumbs form.
- Add the coconut and mix again gently to combine.
- Then add crushed pineapple with juice and milk (or cream) and mix until almost combined.
- If the dough is very sticky and wet, add a little more flour. However, do not add more than 3-4 tablespoon of flour. And if the dough is very dry, add 1-2 tablespoon of cream or milk.
- Then cover the dough tightly and refrigerate for at least 30 minutes or freeze it for 15 minutes.
Baking The Scones
- When ready to bake, preheat the oven to 400°F (200°C). Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Remove the dough from the refrigerator and transfer it onto a floured work surface. Then with your floured hands, pat out the dough into about a 1-inch thick circle.
- Cut the dough with a 2-3 inch circular cutter (I have used a 2½-inch cutter) and transfer them onto a prepared baking sheet.
- If you want very crispy edges, keep the scones at least 2-inches apart on the baking sheet. And for the soft edges, keep the scones only a half-inch apart on the baking sheet.
- With a pastry brush, gently coat the top of each scone with milk or cream. Then sprinkle with a little coarse sugar.
- Bake the scones in the preheated oven for 20-25 minutes or until golden brown.
- You can also check out by inserting a toothpick in the center which should come out clean.
- Remove from the oven and allow the scones to cool on the baking sheet.
Serving and Storing Suggestions
- These scones are mildly sweet, and they are bursting with tropical flavors. So you can enjoy them as it is.
- They also taste delicious with some butter or jam. Slit the scone open and spread butter or jam as you prefer.
- Pineapple Coconut Scones are great with a cup of coffee or tea.
- Store the scones tightly covered at room temperature for three days. Or refrigerate them for up to a week.
Notes
- Butter: It should be cold for the best flaky scones, and for that, you can use refrigerated or frozen butter. And to keep the butter cold all the time, refrigerating the dough before cutting and baking the scones is essential. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, place it back in the refrigerator until the time of mixing.
- Pineapple: This recipe calls for crushed pineapple with juice, so do not drain it. Instead of crushed pineapple, you can add small pineapple chunks with juice.
- Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
- Chilling The Dough: It is essential to refrigerate the dough for the butter to be cold before baking. If you do not have enough time, freeze the dough for 15 minutes. But do not skip this step.
Nutrition (Approximate Values)
Calories : 329kcalCarbohydrates : 44gProtein : 4gFat : 16gSaturated Fat : 10gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 34mgSodium : 174mgPotassium : 101mgFiber : 2gSugar : 15gVitamin A : 401IUVitamin C : 2mgCalcium : 81mgIron : 2mg
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